Shrimp and Grits
(Serves 4)
A perfect blend of Southern comfort and barbecue goodness that will leave your taste buds dancing with delight. This meal is shrimply the best!
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You Will Need
For the grits:
¾ cup corn grits
6 ounces cheese of choice (we used parmesan)
Salt to taste
3 tablespoons butter
For the shrimp:
2 tablespoons oil
1 clove garlic, minced
¾ cup onion, diced
1 cup bell pepper, chopped (we used yellow and green
1 lb shrimp, tail off and thawed
1 cup tomato, diced
⅓ cup stock (chicken preferably)
1 pouch Riega® Fresca Grill Seasoning
Salt and pepper to taste
2 tablespoons parsley, chopped
Directions
- Bring 3.5 cups of water to a boil and reduce the heat. Add the grits and stir often to prevent clumping, for about 15 minutes, or until cooked.
- Remove from the heat. Add cheese, salt and butter. Stir until melted and the ingredients are combined. Set aside.
- For the shrimp, add two tablespoons of oil to a large skillet on medium high heat. Add garlic, onion and bell pepper. Sauté for a few minutes until fragrant. Add shrimp and stir frequently until they turn pink.
- Add the diced tomato, chicken stock, Riega® Seasoning, salt/pepper and mix. Bring to a boil. Remove from heat quickly after to prevent shrimp from overcooking.
- On a plate or bowl, layer grits with shrimp on top. Add a little liquid leftover from the pan as the sauce. Garnish with chopped parsley and enjoy!
